Steeping barley

Residue in Malt. Treatment. Samples of steeped barley (Kindred Variety, Northem-B grade, low protein 44.8% moisture) were treated with tritium-labeled... 

Malt is produced by steeping barley in water for several days. This initiates germination, which activates several enzymes important in the digestive process that occurs in malt. The germinated barley is then dried and kilned at about 80°C, or higher for darker malts. 

Investment, Costs, and Prices for Barley and Malt. Estimated malthouse investment (1993) and costs for a new malthouse with annual capacity of 120,000 t are shown in Table 2. This malthouse is equipped with twelve 1,700-bushel steep tanks, eight 10,000-bushel germination compartments, and two double-deck kilns. The kilns are equipped with standard heat recovery units and indirect heat. 

Steeping.—This consists of soaking the cereal in water for approximately 48 hours. Allowance must be made for variables such as kind and condition of barley, water temperature, hardness of water, humidity of air, etc. Float or ladle off skimmings. Change the water every 12 hours the first day and every 24 hours thereafter. When loading have tank half full of water and then... 

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